Latest Blog Posts for VegetableGoddess.com

Flavored butters have been a not-so-well-kept secret of cooks since the “compound butters” of classic French cuisine. I’ve used them for years to jazz up grilled meats and fish, but just recently discovered how wonderfully they f...

Okay, so oven roasting corn wrapped in aluminum foil should more aptly be described as “steamed.” I think I knew that when I began this experiment yesterday. It didn’t develop any roasted or grilled flavor, but here’s the...

Corn has always been one of my favorite vegetables, and here we are in August … one of the best months for fresh corn. This morning I bought 6 ears at 3 for a dollar. Not a bad price, and the kernels look small and bursting with moisture. ...

When “Julie and Julia” opened last Friday, I was standing in line with Freddy waiting to buy a ticket. I couldn’t wait to see how Meryl Streep portrayed my cooking idol. Streep was wonderful, as she always is. The food was beau...

In a recent blog article on www.cookinganystyle.com, Patricia wrote about potatoes, their nutritional value, and how to prepare them. And at one point she said, “We all eat potatoes … “ This started me thinking about my love/hat...

My husband and I recently took a trip to San Antonio, Texas, where we searched for authentic Mexican food. Not the Tex-Mex variety, but the real South-of-the-Border stuff. It’s not easy to find in San Antonio, but we did locate several smal...

There was no such thing as leftovers in our house when I was growing up. Every bit of the roast had its part to play in the week’s menu. And it was almost always the same, so we came to expect certain variations on the ham theme. Easter Su...

Since vegetablegoddess.com is about all things vegetable, I thought I’d share with you my recent misadventures with tomato paste. I hope it keeps you from making the same mistake. One night last week, I was making beef stew local style (which...

When Lesley Stahl of CBS News interviewed Alice Waters a few days ago, she said that when Waters hears the word “frozen,” she shudders. Waters, as I’m sure you know, is a renowned chef and the owner of Chez Panisse restaurant in B...

One of the complaints I hear about preparing fresh vegetables is the length of time it takes. And this is especially true of roasted veggies. People love the taste, but are discouraged by what seems to be a long, slow process. I guess the word ̶...